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Lemon Chicken Romano Recipe

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★★★★★

4.5 from 140 reviews

Lemon Chicken Romano is a flavorful and zesty dish featuring tender, flattened chicken breasts coated in a crispy Romano cheese and lemon zest crust, pan-fried to golden perfection and topped with a tangy lemon, white wine, and chicken broth sauce. This quick stovetop recipe brings together bright citrus and savory cheese for an elegant yet easy meal.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • 4 lemon slices for garnish

Dredge

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/3 cup grated Romano cheese
  • 1 tablespoon lemon zest

Sauce

  • 1/4 cup fresh lemon juice
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Prepare the Chicken: Begin by flattening the chicken breasts to an even thickness of about 1/2 inch using a meat mallet to ensure even cooking.
  2. Season: Season both sides of the chicken breasts with salt and pepper, then set them aside.
  3. Prepare the Dredge Stations: Place the flour in a shallow dish. In a separate dish, beat the eggs with a fork. In a third dish, combine the grated Romano cheese with the lemon zest.
  4. Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat with the Romano cheese and lemon zest mixture, pressing gently to adhere.
  5. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
  6. Make the Sauce: Reduce the skillet heat to medium, then add lemon juice, chicken broth, and white wine to the pan. Scrape any browned bits from the bottom with a wooden spoon. Let the sauce simmer for 2-3 minutes until slightly reduced.
  7. Combine and Heat Through: Return the chicken breasts to the skillet, spooning sauce over them. Heat for an additional 1-2 minutes, turning once to coat evenly.
  8. Serve: Transfer chicken to serving plates, spoon sauce over each piece, and garnish with chopped fresh parsley and lemon slices.

Notes

  • Flattening the chicken breasts ensures even cooking and helps them cook quickly.
  • If white wine is unavailable, substitute with additional chicken broth or a non-alcoholic white wine alternative.
  • Use freshly grated Romano cheese and fresh lemon zest for the best flavor.
  • Serve with rice, pasta, or a light salad to complement the tangy sauce.
  • To keep the chicken warm, cover loosely with foil while making the sauce.

Keywords: Lemon Chicken Romano, lemon chicken, Romano cheese, pan-fried chicken, Italian chicken recipe, lemon zest chicken

Find it online: https://tastygenius.com/lemon-chicken-romano-recipe/